文献类型： 外文期刊

作者： Ma, Jing ¹ ; Tong, Pengyan ¹ ; Chen, Qiwen ¹ ; Liu, Jing ² ; Li, Huzhong ³ ; Long, Fangyu ¹ ;

作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China

2.Guizhou Acad Agr Sci, Inst Anim Husb & Vet Med, Guiyang 550005, Peoples R China

3.China Natl Ctr Food Safety Risk Assessment, NHC Key Lab Food Safety Risk Assessment, Beijing, Peoples R China

4.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi Provinc, Peoples R China

关键词： Walnut protein; Covalent conjugation; Allergenicity; IgE binding capacity

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 439 卷

页码：

收录情况： SCI

摘要： In order to reduce the sensitization of walnut protein (WP), the effects of the interaction between WP and (-)-Epigallocatechin gallate (EGCG), quercetin, trans-ferulic acid, and resveratrol were investigated. Covalent and non-covalent conjugations were compared. The results suggested that covalent conjugation reduced the free amino acid content, sulfhydryl content, and surface hydrophobicity. When compared to non-covalent conjugation, covalent modification showed a lower IgE binding capacity, accompanied by changes in protein conformation. Moreover, animal experiments revealed that there were up-regulation of transforming growth factor-beta, T-box expressed in t cells, and forkhead transcription factor Foxp3 mRNA expression, and down-regulation of IL4, IL-17, GATA binding protein 3 and retinoid-related orphan nuclear receptor gamma t mRNA expression in the conjugate groups. These results suggested that covalent conjugation of polyphenols, especially EGCG, likely ameliorated allergy by promoting Th1/Th2 and Treg/Th17 balance and alleviating allergy-induced intestinal barrier damage, which might be a support in reducing the allergenicity of WP.